Vanilla ice cream
3 large eggs,separated
75g icing sugar
300ml double cream
1/2 tsp vanilla extract
Whisk the egg whites untill they form stiff,glossy peaks.Add the icing sugar,a heaped tsp at a time,whisking until stiff again after each addition.Whip the double cream in a large bowl until it just starts to hold its shape-it should still be floppy.Lightly beat the yolks and vinilla with a folk.Fold the yolks and a quarter of the whites into the cream until just evenly blended.Gently fold in the rest of the whisked egg whites.Transfer to a plastic tub and frezze for at least 6 hours.
Lime & coconut
Mix 40g desiccated coconut with the finely grated zest of 2 limes,4tbsp lime juice,2tbsp lime cordial and a few drops of green food colouring.Chill for 20 mins.Make the ice cream as per the vinilla recipe,but add the coconut mix to the yolks instead of the vanilla.
Rum & raisin
Dissolve 2tsp instant coffee granules in 2tbsp boiling water.Put in a small,lidded container with 50g raisins.Add 3tbsp dark rum and stir.Cover tightly.Leave for 24-48 hours,giving a gentle shake occasionally.Make the ice cream as per the vinilla recipe,but add the rum mix to the yolks instead of the vanilla.
Double chocolate
Chop 150g dark chocolate.Chill.Melt 150g white chocolate.Set aside until the chocolate is lukewarm but still liquid.Make the ice cream as per the vanilla recipe,but add the white chocolate to the yolks with 1/4tsp vanilla extract,then fold in the dark chocolate.
Raspberry & blackcurrant
Puree 175g raspberries with 2tbsp high juice blackcurrant,then pass through a sieve.Chill.Make the ice cream as per the vanilla recipe,but add the raspberry puree to the yolks instead of the vanilla.
Toffee & nut
Chop 75g pecans.Melt 15g butter in a pan.Cook the pecans,stirring,for 1-2 mins.Stir in 50g brown sugar until melted.Leave until cold,then crumble.Make the ice cream as per the vanilla,but add the toffee to the yolks with 1/4tsp vanilla extract.
mallows,and sprinkles,serve
